Prep 20 mins
Cook 20 mins
I love the versatility of this recipe! Often, we will use 1/2 the amount of meat listed and increase the vegetables. Vegetables listed below are what we like to use, but substitutions can easily be made. The original recipe called for onion and cabbage, but I prefer the mix below. The marinade may also be doubled with half reserved to use as sauce for the vegetables. The pork may be marinated up to overnight but only needs 15 minutes, it will have more flavor the longer it is marinated.
- 1 lb boneless pork loin, cut into strips
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 1⁄2 teaspoons cornstarch
- 1 1⁄2 teaspoons sesame oil
- 1⁄4 teaspoon crushed red pepper flakes
- 8 ounces uncooked thin spaghetti or 8 ounces rice noodles
- 2 teaspoons vegetable oil, divided use
- 4 cups broccoli florets
- 1 cup carrot, sliced 1/8 inch thick
- 1 red bell pepper, seeded and cut into thin strips
- 2 garlic cloves, minced
- 8 ounces mushrooms
- bamboo shoot (optional)
- water chestnut (optional)
- Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes.
- Add pork, marinate while preparing pasta and vegetables or up to overnight.
- Cook spaghetti or rice noodles according to package directions, drain.
- Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic for 1-2 minutes.
- Add vegetables and saute until crisp-tender (about 5 minutes).
- Remove vegetables from skillet and keep warm.
- Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
- Return vegetables to skillet, heat through and serve.
Enjoyed the dish, didn't have the same veggies in the cupboards so I used what I had on hand. We like a lot of sauce, so I think that I will double the marinade next time. Kids loved it--asking for it in tomorrow's lunch.